A note of caution: ONLY make the shrimp you plan on eating, if you make more, you may never be able to stop!!!
- 1 egg
- 2/3 cup chicken (or any other kind of) broth
- 3/4 cup flour
- 1 1/2 tsp. baking powder
- 2 cups flaky coconut
- 24 shrimp
2 Mix the egg, broth, 1/2 cup of the flour and baking powder in a bowl. Place the remaining flour and the coconut flakes into a separate bowl.
3 Dip each of the shrimp in the plain flour. Shake off the excess and dunk the shrimp into the batter mixture. Coat each shrimp with the coconut flakes.
4 Place each coated shrimp onto the lined cookie sheet. Refrigerate them for 30 minutes.
|(We placed them on parchment paper later, but the picture on aluminum foil turned out better)|
6 Eat them plain or try with cocktail sauce. We loved both! :)